#1
Which temperature range is considered the danger zone for food?
32°F - 40°F (0°C - 4°C)
41°F - 135°F (5°C - 57°C)
136°F - 165°F (58°C - 74°C)
166°F - 212°F (75°C - 100°C)
#2
What does FIFO stand for in food safety?
Fast In, Fast Out
First In, First Out
Frequent In, Frequent Out
Final In, Final Out
#3
What is the purpose of cross-contamination prevention in food safety?
To ensure food tastes better
To reduce the risk of foodborne illness
To speed up the cooking process
To decrease food waste
#4
Which of the following is NOT a common food allergen?
#5
What is the purpose of sanitizing surfaces in food preparation areas?
To enhance the flavor of food
To kill harmful bacteria and viruses
To reduce cooking time
To make cleaning easier
#6
What is the recommended method for thawing frozen food?
Thawing at room temperature
Thawing in hot water
Thawing in the refrigerator
Thawing in direct sunlight
#7
Which organization sets guidelines for food safety and sanitation?
FDA (Food and Drug Administration)
FEMA (Federal Emergency Management Agency)
WHO (World Health Organization)
UNICEF (United Nations Children's Fund)
#8
What does HACCP stand for?
Hazard Analysis and Critical Control Points
Health Analysis and Critical Control Points
Hygiene Analysis and Critical Control Points
Hazardous Activity and Contaminant Control Points
#9
What is the ideal temperature for storing frozen food?
Below 0°F (-18°C)
32°F (0°C)
40°F (4°C)
45°F (7°C)
#10
What should you do if you find a bulging can of food in storage?
Store it in a cooler place
Open it and inspect the contents
Consume it immediately
Discard it immediately
#11
Which government agency is responsible for inspecting food establishments in the United States?
CDC (Centers for Disease Control and Prevention)
USDA (United States Department of Agriculture)
EPA (Environmental Protection Agency)
NIH (National Institutes of Health)
#12
What is the primary cause of food spoilage?
Excessive salt content
Presence of preservatives
Growth of bacteria, mold, or yeast
Exposure to oxygen
#13
Which of the following is NOT a proper food storage practice?
Storing raw meat above cooked meat
Using airtight containers for storing perishables
Storing food in a clean and dry environment
Labeling all food items with date of preparation
#14
Which foodborne pathogen is commonly associated with undercooked poultry?
Salmonella
E. coli
Listeria
Campylobacter
#15
Which type of thermometer is best suited for checking the temperature of cooked food?
Thermocouple thermometer
Infrared thermometer
Dial (bi-metallic stem) thermometer
Glass (liquid-in-glass) thermometer
#16
What is the purpose of a food safety management system (FSMS)?
To increase food production
To decrease customer satisfaction
To manage and control food safety hazards
To reduce the shelf life of food products
#17
What is the primary purpose of conducting regular food safety training for employees?
To increase operating costs
To decrease productivity
To prevent foodborne illness and ensure compliance with regulations
To discourage employee retention